Cranberry Eggnog Scones

 

Cranberry Eggnog Scones

(8 servings)

 

Ingredients:

2 cups Self-Rising Flour

½ tsp. Nutmeg

1 cup Eggnog

¼ cup Dried Cranberries, chopped

1 tsp. Turbinado Sugar (optional)

Directions:

In a large mixing bowl, combine flour and nutmeg.  Add eggnog and stir gently with a fork until incorporated.  Fold in the cranberries.  Dough will be sticky.  Place parchment paper on a rimmed baking sheet.  Wet hands and move dough to the parchment paper.  Pat into a 10-inch circle.  If using the sugar, sprinkle it over the dough now.  Spray the blade of a serrated knife with cooking spray.  Now score the dough into 8 wedges.  Place in a pre-heated 450-degree oven and bake for 20 minutes and top is beginning to turn golden.  Let cool in pan for 5 minutes.  Then transfer to a rack.  When cooled enough, cut into 8 wedges and serve.

Notes:              Wetting your hands will help keep the dough from sticking to you.  May need to wet them more than once during the process.

Ideas for Future Efforts

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